1
|
Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.005] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
2
|
Shim YS, Kim S, Seo D, Park HJ, Ha J. Rapid Method for Determination of Anthocyanin Glucosides and Free Delphinidin in Grapes Using u-HPLC. J Chromatogr Sci 2013; 52:629-35. [DOI: 10.1093/chromsci/bmt091] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
3
|
Dias FDS, Klassen A, Tavares MFM, David JM. Fast Determination of Phenolic Compounds in Brazilian Wines from Vale do São Francisco Region by CE. Chromatographia 2013. [DOI: 10.1007/s10337-013-2399-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
4
|
Gomez FJV, Monasterio RP, Vargas VCS, Silva MF. Analytical characterization of wine and its precursors by capillary electrophoresis. Electrophoresis 2012; 33:2240-52. [PMID: 22887148 DOI: 10.1002/elps.201100595] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The accurate determination of marker chemical species in grape, musts, and wines presents a unique analytical challenge with high impact on diverse areas of knowledge such as health, plant physiology, and economy. Capillary electromigration techniques have emerged as a powerful tool, allowing the separation and identification of highly polar compounds that cannot be easily separated by traditional HPLC methods, providing complementary information and permitting the simultaneous analysis of analytes with different nature in a single run. The main advantage of CE over traditional methods for wine analysis is that in most cases samples require no treatment other than filtration. The purpose of this article is to present a revision on capillary electromigration methods applied to the analysis of wine and its precursors over the last decade. The current state of the art of the topic is evaluated, with special emphasis on the natural compounds that have allowed wine to be considered as a functional food. The most representative revised compounds are phenolic compounds, amino acids, proteins, elemental species, mycotoxins, and organic acids. Finally, a discussion on future trends of the role of capillary electrophoresis in the field of analytical characterization of wines for routine analysis, wine classification, as well as multidisciplinary aspects of the so-called "from soil to glass" chain is presented.
Collapse
Affiliation(s)
- Federico J V Gomez
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | | | | | | |
Collapse
|
5
|
He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. Anthocyanins and their variation in red wines. II. Anthocyanin derived pigments and their color evolution. Molecules 2012; 17:1483-519. [PMID: 23442981 PMCID: PMC6269080 DOI: 10.3390/molecules17021483] [Citation(s) in RCA: 168] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 01/25/2012] [Accepted: 02/02/2012] [Indexed: 11/16/2022] Open
Abstract
Originating in the grapes, anthocyanins and their derivatives are the crucial pigments responsible for the red wine color. During wine maturation and aging, the concentration of monomeric anthocyanins declines constantly, while numerous more complex and stable anthocyanin derived pigments are formed, mainly including pyranoanthocyanins, polymeric anthocyanins produced from condensation between anthocyanin and/or flavan-3-ols directly or mediated by aldehydes. Correspondingly, their structural modifications result in a characteristic variation of color, from purple-red color in young red wines to brick-red hue of the aged. Because of the extreme complexity of chemical compounds involved, many investigations have been made using model solutions of know composition rather than wine. Thus, there is a large amount of research still required to obtain an overall perspective of the anthocyanin composition and its change with time in red wines. Future findings may well greatly revise our current interpretation of the color in red wines. This paper summarizes the most recent advances in the studies of the anthocyanins derived pigments in red wines, as well as their color evolution.
Collapse
Affiliation(s)
- Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Na-Na Liang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Lin Mu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Malcolm J. Reeves
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| |
Collapse
|
6
|
He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression. Molecules 2012; 17:1571-601. [PMID: 22314380 PMCID: PMC6268338 DOI: 10.3390/molecules17021571] [Citation(s) in RCA: 219] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 01/24/2012] [Accepted: 02/02/2012] [Indexed: 01/19/2023] Open
Abstract
Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enhance their color has helped to explain their color representation in red wine making and aging. A series of new enological practices were developed to improve the anthocyanin extraction, as well as their color expression and maintenance. This paper summarizes the most recent advances in the studies of the monomeric anthocyanins in red wines, emphasizing their origin, occurrence, color enhancing effects, their degradation and the effect of various enological practices on them.
Collapse
Affiliation(s)
- Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Na-Na Liang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Lin Mu
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Malcolm J. Reeves
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Author to whom correspondence should be addressed; ; Tel.: +86-10-6273-7136; Fax: +86-10-6273-7136
| |
Collapse
|
7
|
Wei Z, Wang J, Ye L. Classification and prediction of rice wines with different marked ages by using a voltammetric electronic tongue. Biosens Bioelectron 2011; 26:4767-73. [DOI: 10.1016/j.bios.2011.05.046] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2011] [Accepted: 05/26/2011] [Indexed: 10/18/2022]
|
8
|
Ignat I, Volf I, Popa VI. A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chem 2010; 126:1821-35. [PMID: 25213963 DOI: 10.1016/j.foodchem.2010.12.026] [Citation(s) in RCA: 642] [Impact Index Per Article: 45.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2009] [Revised: 12/01/2010] [Accepted: 12/04/2010] [Indexed: 11/16/2022]
Abstract
Phenolic compounds, ubiquitous in plants, are of considerable interest and have received more and more attention in recent years due to their bioactive functions. Polyphenols are amongst the most desirable phytochemicals due to their antioxidant activity. These components are known as secondary plant metabolites and possess also antimicrobial, antiviral and anti-inflammatory properties along with their high antioxidant capacity. Many efforts have been made to provide a highly sensitive and selective analytical method for the determination and characterisation of polyphenols. The aim of this paper is to provide information on the most recent developments in the chemical investigation of polyphenols emphasising the extraction, separation and analysis of these compounds by chromatographic and spectral techniques.
Collapse
Affiliation(s)
- Ioana Ignat
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, 71 A Mangeron Blvd., 700050 Iasi, Romania.
| | - Irina Volf
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, 71 A Mangeron Blvd., 700050 Iasi, Romania
| | - Valentin I Popa
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, 71 A Mangeron Blvd., 700050 Iasi, Romania
| |
Collapse
|
9
|
Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material. J Pharm Biomed Anal 2010; 53:1130-60. [PMID: 20719447 DOI: 10.1016/j.jpba.2010.07.028] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2010] [Revised: 07/09/2010] [Accepted: 07/18/2010] [Indexed: 12/17/2022]
Abstract
Antioxidants are one of the most common active ingredients of nutritionally functional foods which can play an important role in the prevention of oxidation and cellular damage inhibiting or delaying the oxidative processes. In recent years there has been an increased interest in the application of antioxidants to medical treatment as information is constantly gathered linking the development of human diseases to oxidative stress. Within antioxidants, phenolic molecules are an important category of compounds, commonly present in a wide variety of plant food materials. Their correct determination is pivotal nowadays and involves their extraction from the sample, analytical separation, identification, quantification and interpretation of the data. The aim of this review is to provide an overview about all the necessary steps of any analytical procedure to achieve the determination of phenolic compounds from plant matrices, paying particular attention to the application and potential of capillary electroseparation methods. Since it is quite complicated to establish a classification of plant food material, and to structure the current review, we will group the different matrices as follows: fruits, vegetables, herbs, spices and medicinal plants, beverages, vegetable oils, cereals, legumes and nuts and other matrices (including cocoa beans and bee products). At the end of the overview, we include two sections to explain the usefulness of the data about phenols provided by capillary electrophoresis and the newest trends.
Collapse
|
10
|
Abstract
Microoxygenation (MOX) is now widely applied for the maturation of red wines as an alternative to barrel aging. The proposed improvements in wine quality arising from MOX include color stabilization, removal of unwanted off-odors, and improvements in wine mouthfeel. In this review, an outline is provided of oxygenation systems, particularly microbullage and polymer membrane delivery, and of the current understanding of wine oxidation processes. A summary of the results from published studies into red wine MOX is then provided, beginning with observations on O(2) and acetaldehyde accumulation, and the moderating effect of added sulfur dioxide. Effects upon red wine color, particularly the more rapid formation of polymeric pigments and higher color retention, have been consistently demonstrated in MOX studies, along with further effects on specific polyphenol compounds. A few reports have recently examined the effect of MOX on red wine aromas, but these have yet to identify compounds that consistently change in a manner that would explain sensory observations regarding a lowering of herbaceous and reductive odors. Likewise, tannin analyses have been undertaken in several studies, but explanations of the decline in wine astringency remain to be developed. The accelerated growth of unwanted microorganisms has also been examined in a limited number of studies, but no major problems have been identified in this area.
Collapse
Affiliation(s)
- Paul A Kilmartin
- Wine Science Programme, The University of Auckland, Auckland, New Zealand
| |
Collapse
|
11
|
Valls J, Millán S, Martí MP, Borràs E, Arola L. Advanced separation methods of food anthocyanins, isoflavones and flavanols. J Chromatogr A 2009; 1216:7143-72. [PMID: 19691963 DOI: 10.1016/j.chroma.2009.07.030] [Citation(s) in RCA: 182] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2009] [Revised: 06/15/2009] [Accepted: 07/02/2009] [Indexed: 01/13/2023]
Abstract
In recent years, increasing knowledge of the positive health effects of food polyphenols has prompted the need to develop new separation techniques for their extraction, fractionation and analysis. This article provides an updated and exhaustive review of the application of counter-current chromatography, high performance liquid chromatography, capillary electrophoresis, and their hyphenation with mass spectrometry to the study of food polyphenols. Flavonoids constitute the largest class of polyphenols, widely spread in the plant kingdom and common in human diet which has been the most widely studied with respect to their antioxidant and biological activities. The main subgroups are anthocyanins, catechins, isoflavones, flavonols and flavones. They are reported to exhibit antioxidant, anti-carcinogenic, anti-inflammatory, anti-atherogenic, anti-thrombotic, and immune modulating functions, among others. Since red fruit anthocyanins, soy isoflavones and flavanols from grapes and teas are currently the most used phenolic compounds for producing new nutraceuticals and functional foods, this review is focused on these three flavonoid groups.
Collapse
|
12
|
Sáenz-Navajas MP, Tena MT, Fernández-Zurbano P. Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
13
|
Wallenborg K, Vlachos P, Eriksson S, Huijbregts L, Arnér ES, Joseph B, Hermanson O. Red wine triggers cell death and thioredoxin reductase inhibition: Effects beyond resveratrol and SIRT1. Exp Cell Res 2009; 315:1360-71. [DOI: 10.1016/j.yexcr.2009.02.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2008] [Revised: 02/14/2009] [Accepted: 02/17/2009] [Indexed: 10/21/2022]
|
14
|
|
15
|
Han FL, Zhang WN, Pan QH, Zheng CR, Chen HY, Duan CQ. Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines. Molecules 2008; 13:2859-70. [PMID: 19015625 PMCID: PMC6244835 DOI: 10.3390/molecules13112859] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2008] [Revised: 11/04/2008] [Accepted: 11/11/2008] [Indexed: 11/26/2022] Open
Abstract
Color is one of the key characteristics used to evaluate the sensory quality of red wine, and anthocyanins are the main contributors to color. Monomeric anthocyanins and CIELAB color values were investigated by HPLC-MS and spectrophotometry during fermentation of Cabernet Sauvignon red wine, and principal component regression (PCR), a statistical tool, was used to establish a linkage between the detected anthocyanins and wine coloring. The results showed that 14 monomeric anthocyanins could be identified in wine samples, and all of these anthocyanins were negatively correlated with the L*, b* and H*ab values, but positively correlated with a* and C*ab values. On an equal concentration basis for each detected anthocyanin, cyanidin-3-O-glucoside (Cy3-glu) had the most influence on CIELAB color value, while malvidin 3-O-glucoside (Mv3-glu) had the least. The color values of various monomeric anthocyanins were influenced by their structures, substituents on the B-ring, acyl groups on the glucoside and the molecular steric structure. This work develops a statistical method for evaluating correlation between wine color and monomeric anthocyanins, and also provides a basis for elucidating the effect of intramolecular copigmentation on wine coloring.
Collapse
Affiliation(s)
- Fu-Liang Han
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Haidian District, Beijing, PR China.
| | | | | | | | | | | |
Collapse
|
16
|
Petersson EV, Puerta A, Bergquist J, Turner C. Analysis of anthocyanins in red onion using capillary electrophoresis-time of flight-mass spectrometry. Electrophoresis 2008; 29:2723-30. [PMID: 18512683 DOI: 10.1002/elps.200700692] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
For the first time, a capillary electrophoresis-time of flight-mass spectrometry analysis method for detecting anthocyanins in red onion was developed. The analysis method included the use of silica capillaries coated with poly-LA 313 (polycationic amine-containing polymer) and an MS-compatible volatile background electrolyte (BGE). The method was environmentally friendly and sensitive; and its rapidness combined with an acidic BGE helped in preventing anthocyanin degradation. By using high-resolution TOF-MS with pre-run tuning of masses, low mass errors were achieved in the determination of conjugated anthocyanins in red onion, and a simultaneous up-front fragmentation provided confirmation of the aglycon backbone for their secure identification. Most anthocyanins (at least seven out of ten) known in red onion from the literature were found, as well as one new for this matrix.
Collapse
Affiliation(s)
- Erik V Petersson
- Department of Physical and Analytical Chemistry, Analytical Chemistry, Biomedical Centre, Uppsala University, Uppsala, Sweden
| | | | | | | |
Collapse
|
17
|
Segura-Carretero A, Puertas-Mejía MA, Cortacero-Ramírez S, Beltrán R, Alonso-Villaverde C, Joven J, Dinelli G, Fernández-Gutiérrez A. Selective extraction, separation, and identification of anthocyanins from Hibiscus sabdariffa L. using solid phase extraction-capillary electrophoresis-mass spectrometry (time-of-flight /ion trap). Electrophoresis 2008; 29:2852-61. [DOI: 10.1002/elps.200700819] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
18
|
Berli F, D'Angelo J, Cavagnaro B, Bottini R, Wuilloud R, Silva MF. Phenolic composition in grape (Vitis vinifera L. cv. Malbec) ripened with different solar UV-B radiation levels by capillary zone electrophoresis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2892-8. [PMID: 18412357 DOI: 10.1021/jf073421+] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The responses of Vitis vinifera L. cv. Malbec to different solar ultraviolet-B radiation (UV-B) levels were assessed in two contrasting situations, under sunlight with full UV-B (+UV-B) and filtered UV-B (-UV-B), in three different locations at 500, 1000, and 1500 m above sea level (asl). To evaluate the effects of radiation, a simple, accurate, and rapid method for the separation and simultaneous determination of representative phenolic compounds in grape berry skins by capillary zone electrophoresis was developed. Separation was carried out in less than 20 min with 20 mM sodium tetraborate buffer containing 30% methanol, pH 9.00. The procedure is fast and reliable, and extracted grape berry skins can be directly analyzed without prior sample cleanup procedure. Berry skins from the +UV-B treatment at 1500 m asl showed the highest levels of total polyphenols anthocyanins, and resveratrol, compared with the -UV-B treatment at this altitude.
Collapse
Affiliation(s)
- Federico Berli
- Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505 Chacras de Coria, Argentina
| | | | | | | | | | | |
Collapse
|
19
|
Abstract
Anthocyanins are a class of polyphenols responsible for the orange, red, purple and blue colors of many fruits, vegetables, grains, flowers and other plants. Consumption of anthocyanins has been linked as protective agents against many chronic diseases and possesses strong antioxidant properties leading to a variety of health benefits. In this review, we examine the advances in the chemical profiling of natural anthocyanins in plant and biological matrices using various chromatographic separations (HPLC and CE) coupled with different detection systems (UV, MS and NMR). An overview of anthocyanin chemistry, prevalence in plants, biosynthesis and metabolism, bioactivities and health properties, sample preparation and phytochemical investigations are discussed while the major focus examines the comparative advantages and disadvantages of each analytical technique.
Collapse
Affiliation(s)
- Cara R. Welch
- Department of Medicinal Chemistry, Ernest Mario School of Pharmacy, Rutgers University, Piscataway, New Jersey 08854
| | - Qingli Wu
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology and Pathology, Cook College, Rutgers University, New Brunswick, New Jersey 08901, USA
| | - James E. Simon
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology and Pathology, Cook College, Rutgers University, New Brunswick, New Jersey 08901, USA
| |
Collapse
|
20
|
Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine. Food Chem 2008; 109:755-62. [PMID: 26049988 DOI: 10.1016/j.foodchem.2008.01.035] [Citation(s) in RCA: 83] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2007] [Revised: 01/16/2008] [Accepted: 01/18/2008] [Indexed: 11/23/2022]
Abstract
This study was conducted in order to improve our understanding of how phenolics and aroma compounds change in wine grapes during postharvest dehydration. Pinot noir grapes grown in the Willamette Valley of Oregon were harvested at 22.0 and 24.0°Brix. Grapes harvested at 22.0°Brix were divided into three equal lots with one lot immediately used for wine production, and the remaining two lots placed inside an air tunnel with an air speed of 1.0-1.8ms(-1), 38% relative humidity and a temperature of 22°C. The soluble solids content and weight loss were measured daily and wines were made from grapes when they reached 24.8 and 26.7°Brix. The soluble solids of grapes increased about 1°Brix per day; therefore, on the third and fourth day the berries reached the desired concentration; weight loss was 14 and 16%, respectively. Results from berry phenolic analysis indicated that per berry anthocyanin amount remained unchanged during dehydration. The composition of proanthocyanidins isolated from berries changed during dehydration. Volatile compounds in wines made from dehydrated grapes contained more terpenes and norisoprenoids (β-ionone, β-damascenone) when compared to wine made from the original fruit. Wines made from increasingly dehydrated grapes tended to resemble the composition and flavour profile of wines made from grapes left on the vine (i.e. with extended ripening). The results of this study suggest that postharvest flavour changes consistent with changes during fruit ripening can occur in grapes when harvested early and allowed to dehydrate under controlled conditions prior to fermentation.
Collapse
|
21
|
Yu H, Ying B, Sun T, Niu X, Pan X. Vintage Year Determination of Bottled Chinese Rice Wine by VIS-NIR Spectroscopy. J Food Sci 2007; 72:E125-9. [DOI: 10.1111/j.1750-3841.2007.00308.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
22
|
Priego Capote F, Rodríguez JML, Luque de Castro MD. Determination of phenolic compounds in grape skin by capillary electrophoresis with simultaneous dual fluorescence and diode array absorption detection after dynamic superheated liquid leaching. J Chromatogr A 2007; 1139:301-7. [PMID: 17118379 DOI: 10.1016/j.chroma.2006.11.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2006] [Revised: 10/30/2006] [Accepted: 11/03/2006] [Indexed: 10/23/2022]
Abstract
A fast method for the analysis of 10 of the characteristic compounds of the phenolic fraction in grape skin is proposed here. The method is based on a leaching step by superheated ethanol-water at 120 degrees C and 80bar, which enables to maintain the leachant in liquid state and wide the range of leachable compounds (polar, mid-polar and relatively non-polar compounds) by decrease of the dielectric constant; thus, allowing high leaching efficiencies to be achieved in 30min. After leaching, the target analytes were separated by capillary electrophoresis using a 50mM sodium tetraborate with 10% methanol (pH 8.4) solution as background electrolyte. Determination was performed by simultaneous dual diode array absorption and fluorescence detection, the combination of which increased the selectivity of the overall method, particularly interesting taking into account the complexity of the leachate as no additional concentration and/or clean-up steps were required prior to electrophoretic separation, which lasted only 10min. The short time of the electrophoretic step makes it useful as a screening tool of the target analytes in commercial and non-commercial extracts belonging to the pharmaceutical, cosmetic, nutraceutical or food fields.
Collapse
Affiliation(s)
- Feliciano Priego Capote
- Department of Analytical Chemistry, Córdoba University, Annex C-3, Campus of Rabanales, Córdoba E-14071, Spain.
| | | | | |
Collapse
|
23
|
YU HAIYAN, YING YIBIN, FU XIAPING, LU HUISHAN. CLASSIFICATION OF CHINESE RICE WINE WITH DIFFERENT MARKED AGES BASED ON NEAR INFRARED SPECTROSCOPY. J FOOD QUALITY 2006. [DOI: 10.1111/j.1745-4557.2006.00077.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
|
24
|
Guadalupe Z, Soldevilla A, Sáenz-Navajas MP, Ayestarán B. Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation. J Chromatogr A 2006; 1112:112-20. [PMID: 16360660 DOI: 10.1016/j.chroma.2005.11.100] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2005] [Revised: 09/28/2005] [Accepted: 11/23/2005] [Indexed: 10/25/2022]
Abstract
A multiple-step analytical method was developed to improve the analysis of polymeric phenolics in red wines. With a common initial step based on the fractionation of wine phenolics by gel permeation chromatography (GPC), different analytical techniques were used: high-performance liquid chromatography-diode array detection (HPLC-DAD), HPLC-mass spectrometry (MS), capillary zone electrophoresis (CZE) and spectrophotometry. This method proved to be valid for analyzing different families of phenolic compounds, such as monomeric phenolics and their derivatives, polymeric pigments and proanthocyanidins. The analytical characteristics of fractionation by GPC were studied and the method was fully validated, yielding satisfactory statistical results. GPC fractionation substantially improved the analysis of polymeric pigments by CZE, in terms of response, repeatability and reproducibility. It also represented an improvement in the traditional vanillin assay used for proanthocyanidin (PA) quantification. Astringent proanthocyanidins were also analyzed using a simple combined method that allowed these compounds, for which only general indexes were available, to be quantified.
Collapse
Affiliation(s)
- Zenaida Guadalupe
- Department of Agriculture and Food Science, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
| | | | | | | |
Collapse
|
25
|
Current awareness in phytochemical analysis. PHYTOCHEMICAL ANALYSIS : PCA 2005; 16:231-8. [PMID: 15997858 DOI: 10.1002/pca.795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
|